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Peanut Butter Ice Cream

Source of Recipe


Bon Appétit, September 2006






List of Ingredients



• 1-1/2 cups sugar
  
• 1 cup nonfat milk powder
  
• 1/8 tsp fleur de sel (or fine sea salt)
  
• 1/3 cup light corn syrup
  
• 4 cups whole milk
  
• 1/2 cup (1 stick) unsalted butter, room temperature
  
• 3/4 cup creamy peanut butter
  






Instructions



1. Whisk sugar, milk powder and salt in heavy large saucepan to blend, then add corn syrup and whisk until mixture is evenly moistened. Gradually add milk. Place over medium-high heat; whisk until mixture boils. Remove pan from heat; whisk in butter, then peanut butter until smooth (milk mixture will be thin).
   
   
2. Transfer to medium bowl and chill until cold, at least 3 hours and up to 1 day.
   
   
3. Pour milk mixture into ice cream maker and process according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm.
   
   (Can be made 1 week ahead; keep frozen.)